Best 3 Black Cod With Olives And Potatoes In Parchment Recipes

Embark on a culinary journey with a delectable dish that tantalizes your taste buds and transports you to the Mediterranean. Black cod, also known as sablefish, takes center stage, its rich and buttery flavor complemented by a vibrant medley of olives, aromatic herbs, and tender potatoes. Slow-cooked in parchment paper, this dish exudes elegance and simplicity. Indulge in the harmonious blend of flavors as the succulent fish flakes effortlessly, its delicate flesh infused with the essence of briny olives, fragrant herbs, and earthy potatoes. This recipe promises a sensory experience that will leave you craving more. Along with the black cod recipe, discover a collection of culinary delights that showcase the versatility of parchment paper cooking. From succulent salmon paired with vibrant vegetables to tender chicken enveloped in aromatic herbs, each recipe offers a unique flavor profile that will satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

SALT COD WITH POTATOES ONIONS AND BLACK OLIVES

Salt Cod with Potatoes Onions and Black Olives image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 15

Ingredients

1-1/2 pounds dried salt cod (Bacalhau)
1/2 medium yellow onion, sliced
2 bay leaves
6 medium red or white rose potatoes
1/3 cup plus 2 tablespoons fruity Spanish olive oil
4 medium onions, cut crosswise into 1/8 inch slices and separated into rings
6 cloves garlic, minced
1 cup dry white wine
2 cups fish stock or clam juice
1 1/2 cups heavy cream
24 oilcured black olives, pitted and coarsely chopped
1/4 cup grated Gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon freshly ground black pepper
2 tablespoons parsley, finely chopped

Steps:

To prepare the salt cod: Rinse the cod well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 2 or 3 times, until softened (12 to 24 hours, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes.
Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
In a large saucepan of lightly salted boiling water, cook the potatoes whole for about 20 minutes, or until they are tender but not falling apart. Drain and, when cool enough to handle, peel and cut into 1/4 inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil over medium heat. Add the onion rings and, stirring frequently, cook until they are softened and translucent but not browned, about 8 minutes. Stir in the garlic and remove from the heat.
Preheat the oven to 275 degrees F. In a heavy saucepan, reduce the wine by half over medium high heat. Add the fish stock and again reduce by half, then add the cream and reduce by 1/3, so that you have about 2 cups liquid remaining.
Pour this liquid into an earthenware or ceramic casserole about 8 inches in diameter with 4 inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives.
In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 tablespoons olive oil together, then distribute this mixture evenly over the casserole. Bake for 25 to 30 minutes, or until the top is golden and crisp. If desired, run the dish under a hot broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole.

ROASTED COD WITH POTATOES AND OLIVES

Roasted Cod with Potatoes and Olives image

Roasting the fish gives the quartered potatoes a chance to cook at the same time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 50m

Number Of Ingredients 9

Ingredients

2 pounds red new potatoes, scrubbed and quartered
4 cloves garlic, halved lengthwise
1/2 teaspoon crushed dried rosemary
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 cod fillets (6 to 8 ounces each)
1 pint cherry or grape tomatoes, whole or halved
1/2 cup pitted Kalamata olives
Lemon wedges, for serving (optional)

Steps:

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

Nutrition Facts : Calories 427 g, Fat 11 g, Fiber 5 g, Protein 36 g

ROASTED COD WITH POTATOES AND OLIVES

Roasted Cod With Potatoes and Olives image

This recipe calls for cod, but any white fish can be used. It also makes a big difference in taste if you use the BEST olives you can find.

Provided by SkinnyMinnie

Categories Low Cholesterol

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs red new potatoes, scrubbed and quartered
4 garlic cloves, halved lengthwise
1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil, plus
1 teaspoon olive oil
salt and pepper, to taste
4 (6 -8 ounce) cod fish fillets
1 pint cherry tomatoes, halved
1/2 cup kalamata olive, pitted

Steps:

Preheat the oven to 450ºF.
On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
Season generously with salt and pepper.
Arrange potatoes in a single layer, cut side down.
Bake, tossing potatoes once, until beginning to brown, about 20 minute.
Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
Remove baking sheet from the oven.
Add the tomatoes and olives to the potatoes; stir to combine.
Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
Transfer the fish and vegetables to a serving platter and serve immediately.

Nutrition Facts : Calories 392.8, Fat 7.8, SaturatedFat 1.2, Cholesterol 73.7, Sodium 234.1, Carbohydrate 44.7, Fiber 6.5, Sugar 3.8, Protein 36.1

Tips:

Choose the freshest black cod possible. Fresh black cod will have a firm, white flesh and a mild, sweet flavor.
Don't overcook the black cod. Black cod is a delicate fish that can easily be overcooked. It is best to cook it until it is just opaque in the center.
Use a variety of olives. This recipe uses a combination of black olives, green olives, and Kalamata olives. You can use any type of olives that you like.
Use high-quality olive oil. Olive oil is a key ingredient in this recipe, so it is important to use a good quality oil. Extra virgin olive oil is the best choice.
Serve the black cod with a variety of sides. This recipe can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This recipe for black cod with olives and potatoes in parchment is a delicious and easy-to-make meal. The black cod is cooked to perfection and the olives and potatoes add a flavorful touch. This recipe is sure to please everyone at your table.